This will serve six and is well worth the effort and expense.
Ingredients:
2 broiler-fryer chickens, cut up
1/4 cup vegetable oil
1/2 t. salt
1/4 t. coarsely ground pepper
2 or 3 clove garlic
1 chorizo or Italian sausage
2 medium onions, chopped
2 cups uncooked long-grain rice
1 16-oz. can tomatoes, with juice
1 10.5-oz. can whole clams
2 cups chicken broth
1/2 t. saffron
1 lb. shrimp, shelled and deveined
1 large green pepper, diced
1 (4-oz.) can pimentos, diced
1 cup fresh or frozen peas
Chopped parsley for garnish
Brown chicken pieces in oil until skin is crisp and golden. Sprinkle with salt and pepper. With garlic press, squeeze garlic over chicken. Place chicken in a 4-quart baking dish or Dutch oven.
Slice sausage 1/2-inch thick. Brown sausage in oil left in skillet. Add slices to baking dish. Cook onions in skillet until soft but not brown; add to baking dish.
Combine rice, tomatoes, juice from clams, chicken broth and saffron; mix well; turn into baking dish. Cover and bake at 375 degrees for 45 minutes.
Halve clams; add to baking dish with shrimp, green pepper, pimentos and peas. Stir well. Add more chicken broth if necessary. Cover and bake 30 minutes longer. Serve on platter garnished with chopped fresh parsley.
Showing posts with label seafood. Show all posts
Showing posts with label seafood. Show all posts
Wednesday, August 31, 2011
Friday, August 26, 2011
Shrimp Ball Soup Recipe
Whenever The Kitchen Mouse makes this soup, he keeps the cost reasonable by using the small tiny shrimp which are available in the local supermarkets.
Ingredients:
1/2 lb. shrimp, shelled, deveined and finely chopped with 2 T. water
1 t. dry sherry
1/2 t. salt
1 T. cornstarch
5 cups chicken broth
4 leaves Chinese cabbage, cut in 3-inch strips
1 t. salt
1 T. dry sherry
Dash pepper
Procedure:
Mix the shrimp with 1 t. dry sherry, 1/2 t. salt and 1 T. cornstarch. With wet hands, form walnut-size balls with about 1 T. mixture. Set aside.
Bring chicken broth to a boil, add shrimp balls and Chinese cabbage. Cover and simmer 10 minutes. Add 1 t. salt, 1 T. sherry and pepper to taste. Serve hot. Serve 4 or 5.
Ingredients:
1/2 lb. shrimp, shelled, deveined and finely chopped with 2 T. water
1 t. dry sherry
1/2 t. salt
1 T. cornstarch
5 cups chicken broth
4 leaves Chinese cabbage, cut in 3-inch strips
1 t. salt
1 T. dry sherry
Dash pepper
Procedure:
Mix the shrimp with 1 t. dry sherry, 1/2 t. salt and 1 T. cornstarch. With wet hands, form walnut-size balls with about 1 T. mixture. Set aside.
Bring chicken broth to a boil, add shrimp balls and Chinese cabbage. Cover and simmer 10 minutes. Add 1 t. salt, 1 T. sherry and pepper to taste. Serve hot. Serve 4 or 5.
Wednesday, August 24, 2011
Rice and Seafood Salad Recipe
This is a very French salad which we have been enjoying for years. Serves 6 to 8.
Ingredients:
18 oz. frozen salad shrimp
1 cup uncooked long grain rice
1 t. turmeric
2 cups chicken broth
10 black olives
Salt and pepper to taste
2 red pimentos
12 small fresh mushrooms
1/4 cup olive oil
1 clove garlic, crushed
1/4 cup mayonnaise
1/4 cup sour cream
1/4 cup French dressing
Crisp lettuce for garnish
V.S.P. Fully defrost the shrimp. Cook the rice in the usual way, substituting the chicken broth for water and adding the turmeric. Cook rice until chicken broth is absorbed and rice is fluffy. Allow to cool.
Pit and slice the olives; cut pimentos in strips. Cook mushrooms and garlic in olive oil for 10 minutes. Remove from heat and cool. Mix all ingredients lightly together, mixing in the oil and garlic the mushrooms were cooked in. Mix the mayonnaise, sour cream and French dressing, then mix into the salad. Chill in a round bowl 1-1/2 hours and then unmold and decorate with crisp lettuce. The turmeric gives the rice a yellow color and is especially attractive with the shrimp.
Ingredients:
18 oz. frozen salad shrimp
1 cup uncooked long grain rice
1 t. turmeric
2 cups chicken broth
10 black olives
Salt and pepper to taste
2 red pimentos
12 small fresh mushrooms
1/4 cup olive oil
1 clove garlic, crushed
1/4 cup mayonnaise
1/4 cup sour cream
1/4 cup French dressing
Crisp lettuce for garnish
V.S.P. Fully defrost the shrimp. Cook the rice in the usual way, substituting the chicken broth for water and adding the turmeric. Cook rice until chicken broth is absorbed and rice is fluffy. Allow to cool.
Pit and slice the olives; cut pimentos in strips. Cook mushrooms and garlic in olive oil for 10 minutes. Remove from heat and cool. Mix all ingredients lightly together, mixing in the oil and garlic the mushrooms were cooked in. Mix the mayonnaise, sour cream and French dressing, then mix into the salad. Chill in a round bowl 1-1/2 hours and then unmold and decorate with crisp lettuce. The turmeric gives the rice a yellow color and is especially attractive with the shrimp.
Saturday, August 13, 2011
Salmon Rice Salad Recipe
This is another opportunity for you to demonstrate your artistic talents. This will serve 10 to 12 as an appetizer or 6 to 8 as a first course.
Ingredients:
1 cup uncooked rice
1 cup beet juice
1 cup water
Salt to taste
1 cup flaked canned salmon
6 green stuffed olives, sliced
1 red pimento, sliced
1 cup frozen peas, cooked with 1 t. basil
Chopped parsley
3 T. French dressing
3 T. mayonnaise
V.S.P. Cook the rice in the beet juice and water until all the liquid is absorbed and the rice is fluffy. Let cool. Add salt to taste. Lightly mix with salmon, olives, pimento and peas. Mix the French dressing and mayonnaise. Add only enough dressing to moisten the salad; it doesn’t need much. As you assemble the dish, check it for taste and eye appeal. Serve cool.
Ingredients:
1 cup uncooked rice
1 cup beet juice
1 cup water
Salt to taste
1 cup flaked canned salmon
6 green stuffed olives, sliced
1 red pimento, sliced
1 cup frozen peas, cooked with 1 t. basil
Chopped parsley
3 T. French dressing
3 T. mayonnaise
V.S.P. Cook the rice in the beet juice and water until all the liquid is absorbed and the rice is fluffy. Let cool. Add salt to taste. Lightly mix with salmon, olives, pimento and peas. Mix the French dressing and mayonnaise. Add only enough dressing to moisten the salad; it doesn’t need much. As you assemble the dish, check it for taste and eye appeal. Serve cool.
Herbed Clam Dip Recipe
Serve this dip with your favorite crackers or chips.
Ingredients:
3 oz. cream cheese
1 cup sour cream
1 10.5 oz. can minced clams, drained
1/2 t. dried basil
1 T. minced onion
1/4 t. garlic powder
1/4 t. salt
A few red pepper flakes
1 T. lemon juice
V.S.P. Soften cream cheese at room temperature, then blend with sour cream. Add remaining ingredients and mix thoroughly. Chill until serving time. Makes 2 cups.
Ingredients:
3 oz. cream cheese
1 cup sour cream
1 10.5 oz. can minced clams, drained
1/2 t. dried basil
1 T. minced onion
1/4 t. garlic powder
1/4 t. salt
A few red pepper flakes
1 T. lemon juice
V.S.P. Soften cream cheese at room temperature, then blend with sour cream. Add remaining ingredients and mix thoroughly. Chill until serving time. Makes 2 cups.
Fish Marinara Recipe
This is an Italian recipe which is very popular with fisherman of that nation.
Ingredients:
2 T. olive oil
1/3 cup chopped celery
1/4 t. garlic powder
1 t. salt
1 T. dried parsley
3/4 t. dried basil
1-1/4 t. dried oregano
1/8 t. cayenne
1 t. sugar
1 T. dried minced onion
Large (28 oz.) can diced tomatoes
1 lb. frozen fish filets or small shrimp
Hot cooked rice or pasta
V.S.P. Heat oil in large saucepan. Add celery and cook until tender, about 5 minutes. Add seasonings, onion and tomatoes. Cook over low heat 30 minutes or until slightly thickened. Add defrosted fish or shrimp about 8 to 10 minutes before sauce is done. Serve over hot rice or pasta.
Ingredients:
2 T. olive oil
1/3 cup chopped celery
1/4 t. garlic powder
1 t. salt
1 T. dried parsley
3/4 t. dried basil
1-1/4 t. dried oregano
1/8 t. cayenne
1 t. sugar
1 T. dried minced onion
Large (28 oz.) can diced tomatoes
1 lb. frozen fish filets or small shrimp
Hot cooked rice or pasta
V.S.P. Heat oil in large saucepan. Add celery and cook until tender, about 5 minutes. Add seasonings, onion and tomatoes. Cook over low heat 30 minutes or until slightly thickened. Add defrosted fish or shrimp about 8 to 10 minutes before sauce is done. Serve over hot rice or pasta.
Monday, August 8, 2011
Hsieh Fu Yung - Vegetable and Crabmeat Egg Fu Yung Recipe
This omelet is filled with vegetable and crabmeat. It has been one of the Kitchen Mouse’s favorite Cantonese recipes for over 55 (now 80) years. In the 1930’s New York Chinese restaurants served egg drop soup, Egg Fu Yung, side order of plain rice, a pot of tea and dessert. Total cost then was just twenty-five cents.
Ingredients:
1 cup crabmeat
1 cup bean sprouts
1/2 cup shredded onion
1/2 cup finely chopped celery
3 T. vegetable oil
6 eggs
1 T. soy sauce
1 T. cornstarch
1/2 t. salt
Dash pepper
Procedure:
Put crabmeat and bean sprouts in a large bowl. If using canned sprouts, rinse and thoroughly drain sprouts first. To cut onion into shreds, cut into halves top to bottom; put cut side down on cutting board and finely slice with the grain of the onion (top to bottom). Sauté onion and celery in oil until limp, about 5 minutes, remove from pan and add to crabmeat. Beat eggs with soy sauce, cornstarch, salt and pepper. Pour over crabmeat and vegetables and mix thoroughly.
Put 1/2 cup mixture on greased griddle or skillet and brown on each side. Keep hot until all are cooked. Serve with Fu Yung sauce. Makes about 4 servings.
Ingredients:
1 cup crabmeat
1 cup bean sprouts
1/2 cup shredded onion
1/2 cup finely chopped celery
3 T. vegetable oil
6 eggs
1 T. soy sauce
1 T. cornstarch
1/2 t. salt
Dash pepper
Procedure:
Put crabmeat and bean sprouts in a large bowl. If using canned sprouts, rinse and thoroughly drain sprouts first. To cut onion into shreds, cut into halves top to bottom; put cut side down on cutting board and finely slice with the grain of the onion (top to bottom). Sauté onion and celery in oil until limp, about 5 minutes, remove from pan and add to crabmeat. Beat eggs with soy sauce, cornstarch, salt and pepper. Pour over crabmeat and vegetables and mix thoroughly.
Put 1/2 cup mixture on greased griddle or skillet and brown on each side. Keep hot until all are cooked. Serve with Fu Yung sauce. Makes about 4 servings.
Sunday, August 7, 2011
The Kitchen Mouse’s Chinese Meal
Originally published March 26, 1984
The Kitchen Mouse is now celebrating the Chinese year of the rat.
Babies born between February 2, 1984 and February 19, 1985 are seductive, energetic, of good counsel, charming, meticulous, intellectual, lovable, sentimental, generous and honest.
Your signs of the zodiac predict the following: these years are yours alone. Profit from every single angle you see before you. It won’t be long before your sign comes under some straining influences. Lay in stores. Save your money and eat wisely.
Some cooks believe that Chinese food is too exotic to be attempted in the home kitchen, but nothing can be further from the truth, for no special utensils are needed and the few special extras - soy sauce, bean sprouts, bamboo shoots and water chestnuts - can be found, bottled or canned, in most local groceries.
Chinese dishes are inexpensive, quick to prepare and fun to cook. Using an electric wok or frying pan, you can cook Chinese food right in the dining room in front of your guests. A Chinese dinner served in true oriental fashion assures a nice evening. And for those who like an authentic atmosphere, Chinese serving dishes and chopsticks are inexpensive and easily available.
The one supreme meat for the Chinese is pork. Those who can afford it eat it almost every day. Poorer Chinese dream about it, and even the poorest save up a few coins to buy some with which to celebrate special occasions.
The Kitchen Mouse is now celebrating the Chinese year of the rat.
Babies born between February 2, 1984 and February 19, 1985 are seductive, energetic, of good counsel, charming, meticulous, intellectual, lovable, sentimental, generous and honest.
Your signs of the zodiac predict the following: these years are yours alone. Profit from every single angle you see before you. It won’t be long before your sign comes under some straining influences. Lay in stores. Save your money and eat wisely.
Chinese Cuisine
Just how far back good cooking actually goes back in China is hard to determine, but the Chinese were early discoverers of fire, and have been farmers for well over 4,000 years. In the course of their long history they have evolved a high sense of harmony in the delicate blending of tastes and textures.Some cooks believe that Chinese food is too exotic to be attempted in the home kitchen, but nothing can be further from the truth, for no special utensils are needed and the few special extras - soy sauce, bean sprouts, bamboo shoots and water chestnuts - can be found, bottled or canned, in most local groceries.
Chinese dishes are inexpensive, quick to prepare and fun to cook. Using an electric wok or frying pan, you can cook Chinese food right in the dining room in front of your guests. A Chinese dinner served in true oriental fashion assures a nice evening. And for those who like an authentic atmosphere, Chinese serving dishes and chopsticks are inexpensive and easily available.
Serving a Chinese Meal
Rice is the staple food of the Chinese but it is a mistake to think that the Chinese eat nothing but rice. Rice is the center, the focal point, but is usually ringed with a large variety of dishes, each blending perfectly with it and with each other. An average Chinese meal consists of one or two soups, one or two meat dishes, an egg or fish dish and one or two vegetable dishes served in conjunction with rice.The one supreme meat for the Chinese is pork. Those who can afford it eat it almost every day. Poorer Chinese dream about it, and even the poorest save up a few coins to buy some with which to celebrate special occasions.
Today's recipes:
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